Best Sweet Potato Pecan Coconut Cake Recipes

SWEET POTATO CAKE WITH COCONUT PECAN CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350. Grease and flour two 9 inch round cake pans.
• Mash sweet potatoes with their heavy syrup in mixing bowl using fork or potato masher. Add cake mix, eggs, oil, and cinnamon. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides again, if needed. The batter should look well combined and thickened. Divide batter between prepared pans. Place pans in oven.
• Bake cakes until they spring back when lightly pressed with your finger and just start to pull away from edge of pan, 28-31 minutes. Remove pans from oven and place on wire racks to cool for 10 minutes. Run a dinner knife around edge of each layer and invert onto a wire rack. Cool to room temperature.
• Meanwhile, prepare Coconut Pecan Cream Cheese Frosting:.
• Place cream cheese and butter in large mixing bowl. Blend with mixer on low speed until combined, 30 seconds. Stop machine. Add confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add vanilla, then increase mixer speed to medium and blend the frosting until fluffy, 1 minute more. Fold in coconut and pecans.
• Place one cake layer, right side up, on platter. Spread the top with frosting. Place second layer, right side up, on top of the first layer and frost top and sides of cake with clean, smooth strokes.

SWEET POTATO PECAN COCONUT CAKE

Steps:

• 1. Heat oven to 350^ and spray an 8-inch cake pan with cooking spray. --- In the bowl of a mixer fitted with the paddle attachment,cream together the brown sugar, oil and sweet potato puree until smooth and well blended. Add the egg and vanilla and beat until completely blended.
• 2. In a medium bowl whisk together flour,spices, baking powder , soda and salt. Alternately add the flour mixture and buttermilk into the sweet potato mixture in 3 additions, ending with the flour. Fold in the coconut and pecans.
• 3. Pour the batter into the pan and bake for 35 minutes or until the cake springs back when gently pressed in the center and the sides of the cake begin pulling away from the sides. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
• 4. Glaze: In a medium bowl whisk together all ingredients except the coconut and nuts. Using the cream as needed to make a glaze this is not to runny.
• 5. While glaze is still is still sticky sprinkle on the coconut and pecans. Allow to set for one hour before serving.

SWEET POTATO CAKE WITH COCONUT PECAN FROSTING

Steps:

• For Cake:.
• Combine oil and sugar in a large mixing bowl; beat until smooth.
• Add egg yolks; beat well.
• Stir in hot water.
• Combine dry ingredients; blend into sugar mixture.
• Stir in sweet potatoes and vanilla, blending thoroughly.
• Beat egg whites until stiff; fold into batter.
• Spoon mixture into 13x9 baking dish.
• Bake at 350 degrees for approximately 30 to 40 minutes or until cake test done.
• Remove from dish; cool on wire rack.
• For Frosting:.
• Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
• Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes.
• Remove from heat.
• Add coconut and pecans.
• Cool until of spreading consistency, beating occasionally.
• Makes 2 1/2 cups.